Entrepreneurial Competencies and Cookery Theory

Comprehensive flashcards covering Personal Entrepreneurial Competencies (PECs), business clusters, and fundamental theories and competencies in the art of cookery.

Self-confidence

The faith or confidence an entrepreneur has in himself/herself or in his/her abilities to accomplish what has been planned.

Assessment of PECs

The process of evaluating Personal Entrepreneurial Competencies, which are observable and measurable attributes in the achievement, planning, and power clusters.

McBear (1986)

The author of 'Entrepreneurship and Small Enterprise Development' who developed the PECs self-rating questionnaire.

University of the Philippines Institute of Small Scale Industries

The institution that made the fifty-five statement PECs self-rating questionnaire available.

Achievement Cluster

A group of competencies essential for achieving successful results, including opportunity seeking, persistence, risk-taking, commitment to the work contract, and demand for quality and efficiency.

Opportunity Seeking

The habit of keeping eyes and ears open for innovative ideas and identifying information that may be exploited for new opportunities.

Persistence

The competence to stay in business and proceed resolutely despite opposition, importunity, or difficult problems to achieve business goals.

Risk-taking

Having the courage to take risks and the wisdom to know which risks are worth taking.

Commitment to the Work Contract

An entrepreneur's agreement to work for the business, committing time and energy to ensure its success through a binding agreement.

Demand for Quality and Efficiency

Making legal and professional demands on oneself and employees to ensure a business runs efficiently and maintains the quality of products/services.

Planning Cluster

Behaviors focused on preparing for outcomes by setting goals, seeking information, and developing/monitoring plans.

Goal Setting

Knowing how to set SMART goals (specific, measurable, attainable, realistic, and time-bound) that direct all efforts toward business success.

SMART Goals

An acronym for goals that are specific, measurable, attainable, realistic, and time-bound.

Information Seeking

The continuous search for data and information that is useful and beneficial for the running of an enterprise.

Systematic Planning and Monitoring

Logically arranging plans, breaking large projects into smaller tasks, and monitoring progress to deal with problems.

Power Cluster

Attributes associated with the possession of authority, influence, or control over others.

Persuasion and Networking

The ability to cultivate relationships and reason with others to accept an idea or course of action for the benefit of the business.

Cookery (Merriam-Webster Online Dictionary)

Defined as 'the art or practice of cooking'.

Cookery (English Language Learner's Dictionary)

Defined as 'the art or activity of cocking food'.

Joanne Saltzman

Author of 'Intuitive Cooking' (2006) who detailed principles of art in cooking theories such as numbers, balance, and color and texture.

Chef Ryan Callahan

An American chef and hospitality veteran who considers cooking to be a sensory experience.

Sami Nestal

A chef and author who claims that the four basic elements of cooking are salt, fat, acid, and heat.

Theory of Numbers

A guide for determining how many elements (such as salt, fat, acid, and heat) should be included to make a dish pleasing to eyes and palate.

Theory of Color and Texture

A guide used to make a dish interesting to the eater by determining which ingredients add color for interest and texture for digestibility.

Theory of Balance

A guide considering variation in cooking methods to avoid boredom for both the cook and the eater.

Theory of Sensory Experience

A guide for the cook to consider the visual, auditory, olfactory, and gustatory cues that contribute to the eater's experience.

Visual Cues

Cues like color where red triggers appetite, yellow signals good feelings, green is linked to health, and orange evokes vitality.

Auditory Cues

Sounds like the sizzle of burgers or crunchiness of chips that suggest anticipatory tastes.

Olfactory Cues

Sensory stimuli like the aroma of coffee or fresh popcorn that stimulate the desire to eat.

Gustatory Cues

Identify flavors such as umami, sweet, bitter, salty, sour, or spicy, often influenced by food textures and temperature.

Core Competencies in Cookery

TESDA-prescribed skills including cleaning/maintaining kitchen premises, preparing food items (appetizers, salads, etc.), and packaging food stuff.